Jalapeño Cornbread with Maple Butter

Jalapeño Cornbread with Maple Butter

4.3 23 ratings

Prep. 20 min

Total 50 min

8 portions

Ingredients

Jalapeño Cornbread

fresh jalapeño chillies halved, to taste
2 - 3
polenta
170 g
plain flour
135 g
granulated sugar
40 g
baking powder
1 ½ tsp
bicarbonate of soda
½ tsp
fine sea salt
1 ½ tsp
unsalted butter diced, plus extra for greasing
60 g
buttermilk
250 g
medium eggs
2
tinned sweetcorn drained
130 g

Maple Butter

unsalted butter soft
110 g
milk
30 g
maple syrup
2 Tbsp
soft dark brown sugar
1 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 565 mg

Protein 7 g

Calories 1618 kJ / 387 kcal

Fat 21 g

Saturated Fat 13 g

Carbohydrates 41 g

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UK and Ireland

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